1lbboneless skinless chicken breast, 1-inch dice2 large breasts
4cups1- to 1.5-inch dice russet potatoesabout 2 large potatoes
1/2cup frozen peas, thawed
2-3teaspoonsWorcestershire sauceor to taste
additional salt and pepper to taste
In the following order, add the broth, onion, carrot, celery, salt, thyme, garlic powder, sage, chicken and potatoes to the Instant Pot. Secure the lid, set the vent to sealing and cook on Manual high pressure for 4 minutes. It will take about 15 minutes to come to pressure.
At the end of cooking time, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure. While the pressure is releasing, whisk together the melted butter and flour until you have a smooth paste.
Open the lid and stir in the peas, butter/flour paste, Worcestershire sauce and cream. Turn on the Sauté function and simmer, stirring occasionally, until thickened to your desired texture (you want to give it time to cook the flour). The potatoes will be very soft and will break down a bit to help thicken the texture. Season with salt and pepper to taste and serve immediately. Store leftovers in the refrigerator and eat within 4 days.
You can skip the carrot and instead of 1/2 cup frozen peas you can use 1.5 cups of a frozen pea and diced carrot blend. Stir it in after pressure cooking and simmer to warm. Full disclosure: I prefer the texture of the pressure cooked carrots, but this can be a time-saving option!
Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
This recipe was tested in a 6-quart Instant Pot model.